Name: Pork and lemongrass meatballs in lettuce cups
Total time: 30 min
Yield: Serves 4
Ingredients: ½ cucumber seeded and diced; 1 tbsp rice wine vinegar; 1 large red chilli seeded and diced; 1 stalk lemongrass chopped; grated to make 1 tbsp ginger; ½ bunch coriander chopped; 500g lean pork mince; sesame oil; 2 carrots shredded; 2 little gem lettuce leaves separated; to serve chilli sauce; to serve steamed rice

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Pork and lemongrass meatballs in lettuce cups

Pork and lemongrass meatballs in lettuce cups

Published: August 18, 2015 at 7:26 AM

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Serves 4

A little effort

Total time: 30 mins

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These pork and lemongrass meatballs are ready in just 30 minutes and under 300 calories but are packed full of flavour. The pickled cucumber helps to keep the flavours fresh and ties in the Asian influence, and the lettuce cups keep it healthy.

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Alternatives

Complete the dish

Try these healthy pork meatballs, then check out more meatball recipes, such as our baked Italian meatballs, Swedish meatballs, venison meatballs and vegetarian meatballs.

Ingredients

Nutrition

½ cucumber

seeded and diced
1 tbsp rice wine vinegar
1 large red chilli

seeded and diced
1 stalk lemongrass

chopped
grated to make 1 tbsp ginger
½ bunch coriander

chopped
500g lean pork mince
sesame oil
2 carrots

shredded
2 little gem lettuce

leaves separated
to serve chilli sauce
to serve steamed rice

Nutrition: per serving

kcal259
fat13.6g
saturates4.8g
carbs6.8g
fibre3.2g
protein25.7g
salt0.3g

Method

step 1

Toss the cucumber with the vinegar and half the chilli and set aside. Put the remaining chilli, lemongrass, ginger and half the coriander in a small blender. Blitz until smooth, them add
to a bowl with the pork mince. Season well and combine, with clean hands. Roll into small meatballs (you should get about 24 from this mix). Heat 1 tsp sesame oil in a large non-stick frying pan and fry the meatballs all over for 8 minutes, until golden and cooked through.
step 2

Add a little carrot and 2 meatballs to each lettuce leaf. Add some cucumber pickle to each and scatter with the remaining coriander. Serve with chilli sauce if you like, and some steamed rice.

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